Step 1

In a small bowl, steep the saffron threads in a few tablespoons of warm water to release their flavor and color. Set it aside to use later.

Step 2

In a large, deep skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 2-3 minutes.

Step 3

Stir in the minced garlic and diced red bell pepper, and cook for an additional 2 minutes until the pepper starts to soften.

Step 4

Pour the rice into the pan and stir it well, ensuring that the rice is coated with the oil and flavors of the aromatics.

Step 5

Sprinkle in the paprika, dried thyme, salt, and pepper. Stir to evenly distribute the seasonings.

Step 6

Pour in the white wine and allow it to simmer for a minute or two, letting the alcohol evaporate and the flavors meld.

Step 7

Now, add the mixed seafood and diced tomato to the pan, distributing them evenly over the rice.

Step 8

Carefully pour the fish or seafood broth into the pan, ensuring that the rice and seafood are fully submerged. Add the bay leaf as well.

Step 9

Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and the liquid has been absorbed. Be careful not to overcook the seafood.

Step 10

Once the rice is cooked, remove the pan from the heat.

Step 11

Garnish the Portuguese Seafood Rice with freshly chopped parsley for a burst of color and flavor.

Step 12

Serve the dish hot with lemon wedges on the side. The tangy lemon juice complements the richness of the seafood and saffron-infused rice perfectly.